5 Points
1/2 cup cooked quinoa
1/2 cup unsweetened orange juice
1/2 cup water
1 1/2 tsp curry powder
3/4 tsp table salt
1/2 tsp ground cumin
1/8 tsp ground allspice
1 tsp olive oil
1 small onion, chopped
1 medium garlic clove, minced
1/2 cup(s) frozen peas and carrots, thawed
5 oz chickpeas, rinsed and drained
2 Tbsp sliced almonds, toasted
1/8 tsp freshly ground black pepper
1/4 cup golden seedless raisins
2 medium scallions, chopped
1 Tbsp chopped cilantro
1 tsp grated orange zest
Combine the quinoa, orange juice, water, curry powder, 1/2 teaspoon of the salt, the cumin, and allspice in a medium saucepan; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 12–15 minutes.
Heat the oil in a nonstick skillet over medium-high heat. Add the onion, garlic, and peas and carrots; cook, stirring frequently, until slightly softened, about 3 minutes. Stir in the chickpeas and almonds; cook, stirring, about 2 minutes longer. Remove the skillet from the heat, then stir in the remaining 1/4 teaspoon salt and the pepper.
Transfer the quinoa mixture to a large bowl. Stir in the raisins, scallions, cilantro, and orange zest; toss well. Stir in the chickpea mixture and serve at once or let the mixture cool to room temperature before serving. Yields 1 1/3 cup per serving.
Quinoa can be found in most health-food stores and some supermarkets. It is important to rinse quinoa under cold running water before cooking in order to remove its natural bitter coating.
5 smart points